Prep 15 mins
Cook 0 mins
My great Aunt shared this recipe with me after I tried to can 32 quarts of kraut one year. I lost everyone to my recipe. The next year I tried hers and everyone went crazy for it. When I open the jar my family would come running to sample it. People preparing--this is truly a great traditional-style recipe. I didn't lose a single jar this way.
- 1 large head of cabbage
- 2 teaspoons white vinegar
- 2 teaspoons sugar
- 1 teaspoon pickling salt
- boiling water
- Wash and chop (or shred) cabbage. Pack jars tightly with cabbage.
- Add vinegar, sugar and salt to each jar.
- Pour boiling water into jar to cover. Place lids on jars tightly.
- This will be ready to eat in about 3 weeks. Stays fresh and crisp for years. No need to seal lids--the salt preserve the cabbage, some jars seal anyways.
made this recipe for the first time sauerkraut was great will make it this way all the time now
I've made sauerkraut in the jars before & I disagree with tightening the lids & let it ferment. That's a good way for the jars to break. I would suggest that you keep the lids loose & set in a waterproof container to catch any overflow of the juices until fermenting is done...it'll smell up the house, but that's better than busted jars & wasted cabbage & effort. Another trick is instead of putting lids on right away, stretch a clean, Unused rubber surgical-type glove over the top of the jar...as the cabbage ferments, the glove will expand & will then stop when done....you can put a ring on to hold the glove if desired.
delicious<br/>easy to make<br/>everyone loves it!!!!!